Rustic Italian Vegetable Soup Recipe

Saute another minute or two then add mushrooms.

Rustic italian vegetable soup recipe.

Season with salt and pepper. Add oil onion and garlic and cook until softened 3 to 5 minutes. Let sit 1 minute. Cook the soup for 5 minutes or until heated through.

Add onion carrot and cabbage and cook stirring occasionally until onion is translucent about 3 minutes. Bring to a boil and add farro. Check out all of our soup recipes for more great ideas. Heat a large pot over medium heat.

Nutrition facts 1 1 3 cups. Bring to a boil then reduce heat. Add red bell pepper and zucchini. Place soup in a microwave safe bowl.

Add more water if needed. Simmer until vegetables are tender and pasta is al dente. Add chicken stock tomatoes water basil oregano black pepper and red pepper flakes. 203 calories 8g fat 2g saturated fat 40mg cholesterol 878mg sodium 18g carbohydrate 5g sugars 3g fiber 16g protein.

Cook stirring frequently until the onion begins to. In a 4 quart heavy pot or dutch oven heat olive oil over medium high. Heat soup in a saucepan stirring occasionally. Heat the oil in a large soup pot over medium high heat.

Add the sausage onion and garlic and cook breaking up the sausage with a wooden spoon as it cooks until the sausage is browned. Add the onion carrots celery zucchini garlic thyme sage 1 2 teaspoon of salt and 1 4 teaspoon of pepper and cook stirring. 1 to 2 italian sweet or hot sausage links about 5 oz directions in a large stock pot heat the olive oil and butter over medium heat until the butter starts to foam. Add the carrots onions 1 tablespoon salt and 1 teaspoon pepper.

Cook for 1 2 minutes. Stir in cabbage corn green beans and pasta. In a large soup pot heat the olive oil over medium heat. Step 1 in a large heavy saucepan heat the olive oil over medium high heat.